Easy Chocolate Fridge Cake Recipe Recipes Recipe For Meatloaf

RECIPES

Steps:

• Step 1:Line a 20cm square tin with baking parchment.Step 2:Put the butter in a large pan and melt over a low heat. Add the chocolate and golden syrup and allow to melt for a couple of minutes while stirring.Step 3:Take the pan off the heat and stir in the digestive biscuits and Maltesers until evenly mixed. Tip the mixture into the prepared tin and flatten the top down as smoothly as possible with the back of a spoon.Step 4:Cover and place in the fridge for a couple of hours until it hardens.When ready, remove from the tin and cut into 16 squares.

CHOCOLATE FRIDGE CAKE

Steps:

• Use cling film to line a 20cm (8in) shallow, square-shaped tin. Leave extra cling film hanging over the sides.
• Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so they don't go everywhere!)
• Melt chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally.
• Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins and pecans (optional).
• Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher.
• Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set.
• Turn out the cake and peel off the cling film. Cut the cake into 12 squares and enjoy!

EASY MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish.
• In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

CHOCOLATE FRIDGE CAKE

Steps:

• Break the biscuits into small pieces and put in a large bowl.
• Add in both kinds of nuts and the cherries and stir to mix.
• Put the rest of the ingredients in a small saucepan and simmer over the lowest possible heat until the chocolate and butter are melted.
• You may have to give it a stir or two to combine the ingredients.
• Pour the melted chocolate mixture into the bowl with the biscuits and use a spoon to mix everything until the chocolate is evenly distributed across the rest of the ingredients.
• Line a loaf pan with saran wrap, leaving lots of extra at the edges to cover the top of the finished cake.
• Spoon the mixture into the loaf pan.
• You may have to use the back of the spoon to pack it down.
• Pull the extra saran wrap over the top and use your hands to push down firmly on the cake, making sure it is well packed together.
• Place in the fridge for two hours to cool, then take out and slice.
• For a special touch, dust with cocoa powder.

CHOCOLATE FRIDGE CAKE

Steps:

• Put the dried fruit in a small bowl and pour in just enough brandy or juice to cover. Microwave for 2 mins until steaming, then set aside.
• The non-messy way to chop chocolate is to smash it (still wrapped) onto your work surface, then unwrap it down to the foil and snap it (still in foil) into small bits using your fingers. Empty the chocolate into a microwaveable bowl. Add the butter and golden syrup, cover the bowl with cling film and microwave for 2 mins until melted. Set aside.
• Meanwhile, line a 20cm square tin with baking parchment, using a little butter to stick it in place. (You can also use foil but it's more fiddly to peel off later, or cling film if you don't mind wrinkles on the underside of your cake.)
• Take a third, large bowl. Use your fingers to break the biscuits into it. Stir in the nuts, soaked fruit and soaking liquid, then mix everything together. Pour the melted chocolate into the bowl with the biscuits, using a spatula or spoon to scrape out every last bit of chocolate. Mix together until everything is coated in chocolate.
• Check the ingredients list to make sure everything is accounted for (it's surprisingly easy to miss something in this recipe), then tip the chocolate mixture into the tin, pushing well into corners and flattening the top. Put in the fridge (no need to cover) for 4 hrs or overnight until set. To serve, remove from tin, peel away the parchment and cut into 16 squares (any crumbly bits that fall off make tasty samples for the cook). Will keep for up to 1 week in an airtight container in the fridge. Can be frozen for up to 1 month.